Murh Makhni Masala

INGREDIENTS:

For Marination 
Chicken Boneless (cubed) : 250 gm 
Chicken Tikka Masala Mix : 2 tablespoons 
Ginger & Garlic Paste : half Teaspoon each 
Lemon JuIce : 1 tablespoon 
Yogurt : 2 tablespoons 
Orange Food Color : a pinch (optional) 
Oil : 2 tablespoons 
For Makhni Masala 
Oil : 4 tablespoons 
Onion Paste : half cup 
Ginger Paste : 1 Teaspoon 
Murghi Masala : 2 tablespoons 
Yogurt : half cup 
Tomatoes Puree : 2 cups 
Cashew Nuts (paste) : 1 tablespoon 
Iodized Salt : to taste 
Butter : 6 tablespoons 
Ketchup : 1 tablespoon 
Kasuri Methi : half Teaspoon 
Fresh Cream : half cup 
Ginger for garnish

How to make Murh Makhni Masala Murgh Makhni Masala Recipe

 

METHOD:

For Marination 
In a bowl make a paste by mixing all the ingredients except for the ½ tsp oil and coal. 

Add chicken; coat well. Cover and marinate for 30 minutes in the refrigerator. 

For Makhni Masala 
Heat oil in a saucepan; fry the onion paste and Ginger Paste light golden. 

To this add Murghi Masala and yogurt; do bhunai for a few minutes. 

Heat a frying pan on medium heat; cook the chicken for 5-6 minutes till it is almost done. Turn the heat off and it is now ready to be added to the gravy. 

Now add tomato puree, cashew nut paste, Iodized Salt; cook on a medium-low heat till it starts thickening. 

To this add the cooked chicken and cook on a low heat for another 10 minutes